Cashew milk is a delicious creamy plant milk, which is gluten-free. In today’s recipe, we propose sweetening the milk with stevia leaves, which is a very healthy alternative for improving the flavour and the medicinal properties of our plant milks. Ingredients: 1 litre of water 120gr of cashew nuts 1 teaspoon of stevia herb 1 pinch of salt Preparation: 1.Make an … [Read more...]
Sticky rice with coconut milk and mango
Sawadi ka! We are continuing to share Thai recipes made from coconut milk and shown to us by our dear contributor and excellent cook, Jan Swakon (Sunset Restaurant, Koh Lanta). Thai recipes are very simple to prepare, tasty and nutritious and can be perfectly adapted to the country we live in and the local food we have available to us. This time we are going to learn how to make … [Read more...]
“Mutabal” with sunflower seed milk´s pulp
In the last post we shared the recipe for sunflower seed milk. We mentioned that the sunflower seed pulp can be eaten in spoonfuls without any added ingredients, just the way it is, since it’s delicious. But in Chufamix we love to experiment and recycle pulps in delicious vegan dishes, we’ve got to work using traditional Arab cooking recipes. In our house, our favourite dish was an aubergine … [Read more...]
Sunflower and pumpkin seeds milk
Although most people have never heard of sunflower seed milk, it is one of the plant milks with most protein content. It is creamy and contains neither gluten nor lactose and is suitable for people with nut allergies. In Chufamix, we normally use the sunflower seeds as an additional ingredient to enhance other vegan plant milks which are low in healthy acid fats (omegas), like rice milk, … [Read more...]
Vegan milkshake with peanut milk, cocoa and mint
There are lots of ways to make peanut milk. This plant milk is both gluten and, of course, lactose free. It is very tasty and goes very well with tea and coffee, or as a base for milkshakes and smoothies. It tastes similar to any nut plant milk, although peanut milk is much cheaper. Ancient cooking scriptures exist which confirm its use in both Spain (Zaragoza) and Japan. Today we’ve got a … [Read more...]
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